Preheat oven to 375 degrees and line muffin tins with cupcake liners.

Whisk together flour, baking powder, salt and poppy seeds in a large mixing bowl. Set aside.

In a medium bowl rub lemon zest into the sugar with clean hands. Add oil, buttermilk, lemon juice, yogurt, eggs and vanilla to the sugar mixture. Whisk until well combined.

Add wet ingredients to the flour mixture and mix gently just until flour is incorporated. Do not overmix.

Using a scoop, fill lined muffin tins 3/4 full with batter. Bake for 20-24 minutes until toothpick inserted into the largest muffin comes out clean. Do not overbake.

Remove from oven and cool for 2 or 3 minutes

While muffins are cooling, combine the lemon juice and sugar, and brush each muffin top with glaze. Sprinkle with course sugar if you like. Allow to cool an additional 3 minutes before removing each muffin and transferring to a cooling rack.

Allow to cool completely before storing in an airtight container.